Taco stuffed sweet potatoes are fluffy baked sweet potatoes split open and filled with saucy ground beef, simmered in homemade taco seasoning and tomato sauce, then finished with a bright fresh salsa. There is no seasoning packet and no tortillas, just real ingredients and about 10 minutes of hands on prep. The taco meat simmers on the stove while the sweet potatoes bake, so this hearty weeknight dinner is on the table in about an hour with almost no effort from you.
Taco Night, No Tortillas Needed
I first shared these taco stuffed sweet potatoes back in 2019, and they have quietly become one of the most cooked recipes on Primavera Kitchen. One reader told me she made them at least 10 times in three weeks. That is the best compliment a weeknight recipe can get, and it is why I keep coming back to this recipe myself on busy school nights.
Most sweet potato taco boats I see are ground beef and a seasoning packet spooned into a potato. I do two things differently. First, I simmer the beef low and slow with tomato sauce and my own spice blend, so it turns saucy and sinks into the fluffy flesh instead of sitting on top as dry crumbles. Second, I always make a quick fresh salsa with lime, jalapeño, and raw red onion. Sweet potatoes are naturally sweet, and without something sharp and acidic on top, the whole plate can taste flat and sugary. The salsa is what makes every bite taste like a taco.
At our house this is a build your own dinner. I set out the sweet potatoes, the skillet of taco meat, and small bowls of sliced avocado, sour cream, shredded cheddar, and pickled jalapeños. Thomas piles his with avocado and cheese while Pierre goes heavy on the jalapeños. If you love this combination, my stuffed sweet potatoes with ground beef are the cozier, cheesier cousin. In the fall, I use this same taco filling in my taco stuffed acorn squash when the squash at the market is too good to pass up.
The Ingredients That Matter Most
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Sweet Potatoes: I use 2 medium sweet potatoes, about 10 to 12 ounces each, and each half makes one serving. Shape matters more than size here. I always choose short, wide sweet potatoes with an even oval shape because they bake evenly and open into a deep boat that holds the filling. Long, skinny ones overcook at the tips before the middle is soft, and they leave you with a narrow trough that spills. Orange fleshed varieties like Garnet or Jewel give the creamiest, fluffiest result.
Pro Tip: When the oven is busy or I want to save 20 minutes, I cook them in the air fryer instead. My air fryer baked sweet potatoes come out just as fluffy in about 30 minutes.
Lean Ground Beef: I recommend lean or extra lean ground beef, 90/10 or leaner. Because the beef simmers in its own juices with the tomato sauce, a fattier blend leaves a greasy layer that soaks straight into the potato. If 85/15 is what you have, brown it first and drain the fat before you add the spices.
Homemade Taco Seasoning: You won’t find a seasoning packet in this recipe. I mix cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper right into the beef. Coriander is the one most people skip, and it is the one I would never give up. It adds a warm, slightly citrusy note that ties the beef to the lime in the salsa. Smoked paprika brings smokiness without heat, which keeps this friendly for kids. If you like it spicy, add ½ teaspoon of chili powder or a pinch of cayenne.
Tomato Sauce: Half a cup of tomato sauce is what turns the beef into a saucy filling. I use my homemade tomato sauce when I have a jar in the fridge, but a plain store bought tomato sauce works well too. Just avoid pasta sauce or anything with added sugar, since the sweet potato already brings plenty of sweetness.
Fresh Salsa: This is a quick version of my classic pico de gallo with green bell pepper added for crunch. Diced tomatoes, red onion, green pepper, jalapeño, cilantro, garlic, and fresh lime juice. The raw onion and pepper give you crunch against the soft potato, and the lime cuts through the sweetness. Store bought salsa works in a pinch, but it is softer and less punchy, and you will notice the difference here.
How to Make These Taco Stuffed Sweet Potatoes
Before you start: Preheat the oven to 400°F and line a baking sheet with parchment paper. Sweet potatoes leak a sticky, sugary syrup as they bake, and parchment keeps it from burning onto your pan.
1. Scrub and poke the sweet potatoes. I scrub them well under running water, since we eat the skin, then dry them completely with a kitchen towel. A dry skin roasts, while a wet skin steams. Then I poke each potato 6 to 8 times with a fork so steam can escape while they bake.
2. Bake until completely soft. I place the sweet potatoes directly on the lined baking sheet and bake for 50 to 60 minutes. I don’t wrap them in foil. Foil traps steam and gives you a soft, wet skin that tears when you stuff it. They are ready when a fork slides into the thickest part with no resistance and the potato gives when you squeeze it with an oven mitt. Don’t pull them early. An underbaked sweet potato is firm and stringy in the centre, and it won’t fluff.
3. Make the salsa while they bake. I combine the tomatoes, white or red onion, green pepper, jalapeño, cilantro, garlic, and lime juice in a medium bowl, season with salt and pepper, and pop it in the fridge. Making it first gives the raw onion time to mellow and lets the tomatoes release their juices, so the flavours come together by the time you serve.
4. Brown the beef. When the sweet potatoes have about 35 minutes left, I heat the olive oil in a large skillet over medium high heat and add the beef. I break it up and let it sit for a minute or two between stirs so it actually browns instead of steaming. Once no pink remains, I lower the heat to medium and add the onion and garlic, cooking until the onion is translucent, about 5 minutes. Adding the onion after the beef browns keeps its moisture from getting in the way of that browning.
5. Season and simmer. I add all the spices and stir for about a minute so they toast in the pan and smell fragrant. Then I pour in the tomato sauce and the water or beef broth, reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring now and then. This slow simmer is what makes the filling tender and saucy. If it still looks watery at the end, I take the lid off for the last 5 minutes. You want it thick enough to mound on a spoon, because a thin sauce runs right through the potato and pools on the plate.
6. Split and fluff the sweet potatoes. I let the sweet potatoes rest for 5 minutes so they are easier to handle, then slice each one in half lengthwise to make two boats. I fluff the flesh with a fork and sprinkle a pinch of salt directly on it. Seasoning the potato itself is the small step most recipes skip, and it keeps the bottom bite from tasting bland.
7. Stuff and top. I spoon the taco meat into each half, pressing it gently into the fluffy flesh so the sauce soaks in, and finish with a generous spoonful of salsa. Serve right away while the potatoes are hot.
Olivia’s Recipe Tips
Use a thermometer if you have one. The fork test works, but an instant read thermometer takes out the guesswork. I look for about 205°F in the thickest part. That is when the flesh turns soft and sweet and fluffs up instead of clumping.
Broil for a melty finish. If you like cheese on yours, sprinkle shredded cheddar or Monterey Jack over the stuffed halves and broil for 2 to 3 minutes before adding the salsa. The cheese melts into the beef and the edges of the skin crisp up a little.
Swap the protein, keep the method. Ground turkey and ground chicken both work with the same spices. Because they are leaner, I add an extra splash of broth during the simmer so the filling stays saucy. One reader made it with hot Italian sausage and loved it.
Make extra taco meat on purpose. I often double the filling. The leftovers become my ground beef taco salad for lunch the next day, with fresh salsa doubling as the dressing.
Taco Stuffed Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 1 lb grass-fed ground beef
- 1 cup onions diced
- 3 cloves garlic minced
- ½ cup tomato sauce homemade or store bought
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoon kosher salt
- black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup water or beef broth
For the Salsa
- 2 medium tomatoes diced
- ¼ cup red onion diced
- 1 green bell pepper diced
- 1 teaspoon chopped jalapeno remove seeds for less heat
- chopped fresh cilantro optional
- 1 tablespoon fresh lime juice
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400F. Line a baking sheet with aluminum foil or parchment paper.
- Wash sweet potatoes and scrub thoroughly. Then, dry completely. Using a fork, poke sweet potatoes all over and place on baking sheet. Bake for 50-60 minutes or until sweet potatoes are tender and easily pierced through to the center with a fork.
- While the sweet potatoes are baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
- Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.
- Add all the spices and mix everything well to combine. Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.
- Meanwhile, let’s make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
- To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Oh this looks delicious! I’ll probably try it with regular potatoes too! great recipe, thank you
You’re very welcome 😉
Made this tonight, it was delicious!
Thank you for the recipe!
You’re very welcome and I’m very happy to hear that 😉
This and the Taco stuffed Acorn Squash are delicious! I substituted hot Italian sausage for the ground turkey.
Ground turkey works great too!
Tried this tonight..absolutely delicious!!
Happy you liked it!
I just have to say, I’ve made this at least 10 times now (in like 3 weeks) lol. Its so so so good and so easy. Perfect seasonings! Thank you <3
Wow I’m so happy to hear that. You feedback means a lot to me!!!
delicious and easy – everyone raved !
It’s so good!